Cabin Fever!

My family and I spent our New Year's at our cabin in the northwoods of Wisconsin with some family friends.  We had a great time!  All we wanted to do is have some fun family time in the snow (even though it was well into the negative numbers up there), sit by the fire and relax and try not to do too much work!  I had promised my husband that I would take it easy and not do a lot of cooking....so like a good wife....I listened to him!  I did however make a few things to make the cabin cozy!  Check out the following recipes on this post...they are sure to cure your "cabin fever"!

PANETTONE FRENCH TOAST 

* You either like Panettone or you do not like Panettone.  I do believe, however, that most people who say that they do not like Panettone, have never really tried Panettone.  NO!  It is not a fruit cake.  Panettone is best served two ways:  toasted and as french toast!  This version of Panettone French Toast was created by William Sonoma.  Please try it....it is really delicious!  We served it with a side of bacon and sausage.

• 1 purchased Panettone
• 3 eggs, lightly whipped
• 1 cup milk
• Grated zest of 1 orange
• 1/2 cup fresh orange juice
• 1 TB. Cointreau (optional)
• 3 TB. sugar
• 1/4 tsp. ground cinnamon
• Freshly grated nutmeg to taste
• Softened unsalted butter for brushing
• Powder sugar for dusting
• Warm maple syrup for serving

1. Cut Panettone into about 10 vertical slices each about 1 inch thick.  Discard end slices.  Cut remaining slices in half.
2. In a bowl, whisk eggs, milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg.  Pour into large shallow bowl; add bread slices.  Soak, turning once, 10 seconds per side.
3. Heat griddle on medium heat; brush with butter.  When it foams, add a few bread slices.
4. Cook, turning once, until lightly browned, 3-5 minutes per side.  Turn slices over again; cook a few more minutes per side.
5. Transfer french toast to serving plates or platter.  Dust with powder sugar.  Serve with maple syrup.

*Serves about 6 to 7 people
** Recipe & Photo Courtesy of William Sonoma


CHICKEN NOODLE SOUP 

* This was one of my first posts, but it is so good I decided to post it again.  I made this the first day up at the cabin and we ate it for lunch and dinner the rest of the trip as well.  It is perfect for the cold January weather!

• 16 cups / 1 gal. chicken stock
• 64 oz. / 8 cups canned chicken broth
• 2 large russet potatoes (peeled & cubed)
• 3 carrots (cleaned & chopped)
• 1 large onion chopped
• 2 celery sticks chopped
• 3 bone - in split chicken breasts
• 2 TB. chopped parsley
• 1/2 TB. dried oregano
• salt & pepper to taste
• 1/2 lb noodles (uncooked)
• Parmesean cheese to garnish

* I choose to use the bone in chicken breasts instead of a whole chicken because our family does not like
the dark meat of the chicken. The breasts have the best of the white meat.

1. Heat chicken stock & broth in large pot and bring to a boil. Add chicken breasts and boil for 20-30 minutes until chicken is no longer pink inside.
2. Remove chicken from pot and place on cutting board. Remove chicken skin and cut chicken into bite sized cubes. Add cut up chicken to broth in pot.
3. Add potatoes, carrots, onions, celery, parsley, oregano, salt & pepper to pot. Simmer for 30 minutes.
4. Add noodles to pot and simmer for about 20 more minutes.
5. Ladle soup into large soup bowl and garnish with freshly grated parmesean cheese.